Roast the whole sweet potatoes until it’s cooked (about 45 minutes – 1 hour). Turn off the oven, leave the potatoes to cool and then peel.

Place the sweet potato in a bowl and crush to a puree. Gently add the cumin, garlic, ground and fresh coriander, lemon juice and flour. Season well. Leave the mixture in the fridge for an hour or so. Using a couple of soup spoons dipped in cold water, make the mixture into small patties and put them on an oiled baking tray. Bake in the oven for about 8 minutes on each side golden-brown. Serve with coleslaw, hummus & pita bread.